Jun 20, 2022 · There are eight candy making stages that you’ll encounter as your sugar heats up. Use a candy thermometer to ensure your sugar reaches the appropriate temperature for your menu. 1. Thread Stage. When sugar reaches the thread stage, it forms web-like strands when dripped 2” above the pot. It will still have a thin and watery consistency.

Nougat, marshmallows, gummies, divinity, and rock candy are cooked to the hard-ball stage.

Many different recipes require cooking candy to soft-crack stage, commonly including toffees, brittles, and butterscotch. Often, candies that are cooked to soft-crack stage feature a caramelized sugar flavor and a hard, pleasingly crunchy texture.

Jan 29, 2025 · Let’s unravel the seven stages of candy cooking, highlighting what happens in each stage, the temperature ranges, and how they affect your candy: 1. Thread Stage. The first stage of candy cooking begins when the sugar syrup reaches a temperature of around 230°F to 234°F (110°C to 112°C).

Mar 25, 2020 · Follow along to find out exactly how to know what the temperature of your candy is based on how it reacts in cold water. The earliest candy temperature stage is the thread stage. At this temperature, the syrup drips from a spoon and forms thin threads in cold water. Syrup at the thread stage is perfect for candied fruits.

Nov 19, 2024 · In this guide, Candy Making Temperatures from Soft Ball to Hard Crack, we’ll walk you through the different stages, share tips for achieving the perfect texture, and troubleshoot common candy-making challenges.

Making fudge and candy is both an art and a science. The key to success lies in understanding the various temperature stages that sugar syrup passes through during cooking. Each stage determines the texture and consistency of your final product. Join our Vintage Recipe Facebook Group to discuss and find “new” old recipes to enjoy.

Candy making is the preparation and cookery of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, liquorice, cotton candy, chocolates and chocolate truffles, dragées, fudge, caramel candy, and …

Here’s a quick guide for learning the stages and temperatures of candy making. As a sugar syrup (sugar and some quantity of water) is cooked, the water boils away, the sugar concentration increases, and the temperature rises.

Having a good thermometer is important when you’re in the candy-making business. A perfect batch of caramel depends on reaching a desirable tem-perature before removing from the heat. The faster and more accurate your thermometer, the better the candy. Makes sense, right?